Section 2 Text 1
http://www.bbc.co.uk/worldservice/learningenglish/newsenglish/witn/index.shtml
20 June, 2005 - Published 10:39 GMT Harry Peart, BBC Sport
Wimbledon begins
Two weeks of grass court tennis begin at the Wimbledon Championships in London, the third Grand Slam event of the season. Roger Federer of Switzerland will be aiming for his third Wimbledon title in a row while Maria Sharapova of Russia will be defending the title she won last year. This report from Harry Peart.
Many players regard grass as an alien surface but Roger Federer is not one of them. In his last twenty-nine matches on grass he's yet to be beaten as he attempts to add to his 2003 and 2004 titles and add to his four wins at Grand Slam events. He's the overwhelming favourite but there will be much interest centred on Raphael Nadal of Spain who won the French Open on the red clay of Roland Garros in Paris in spectacular style.
Andy Roddick, who was beaten in the final by Federer last year, carries the United States' hopes which underlines the lack of talent in depth from such a country steeped in the history of the game.
As usual, Britain's Tim Henman, will attract an army of fans adding their weight of expectation to the most successful British player since Fred Perry won the title in 1936. In his twelve attempts at the title he's reached the semi-finals four times and only once in nine years has he failed to reach the last eight.
The women's number one is Lindsay Davenport but she will be under pressure from last year's winner, Maria Sharapova, of Russia.
But there will also be threats from the two Belgians, Justine Henin-Hardenne and Kim Clijsters, who have both had major injury problems. This year's Wimbledon will be the last for the tournament referee, Alan Mills, who is stepping down after twenty-two years as chief official.\1385\
Text 2
http://articles.health.msn.com/id/100104409?GT1=6657
How Safe Is Grilled Food?
Provided by UC Berkeley Wellness Letter on iVillage.com
High-heat cooking methods such as grilling and broiling cause meat, poultry, and fish to form potentially carcinogenic chemicals, especially if charring occurs. In addition, when fat drips on hot coals (or any heat source), other possible carcinogens are formed and are deposited on the meat by the rising smoke and flames.
This doesn't mean that you should never eat barbecued meat--just not every day. , consider these steps to reduce the risks.
Pick low-fat meats, or at least trim all visible fat, to reduce flare-ups.
Marinate meats before grilling them. This can reduce the potential carcinogens by more than 90%. Use vinegar, vegetable oil, herbs, and spices.
To reduce grilling time, particularly for thick cuts of meat, partially precook the meat (in the oven or microwave), then finish on the grill.
Don't place the heat source directly under the meat. For instance, put coals slightly to the side so that fat doesn't drip on them.
Place aluminum foil or a metal pan between the meat and the coals to catch the dripping fat.
If dripping fat creates a lot of smoke, remove the meat briefly or reduce the heat.
Don't use mesquite: this softwood produces very high heat.
Scrape off charred parts of meat. \1085\
Text 3
http://news.bbc.co.uk/1/hi/business/4102266.stm